Wednesday, September 21, 2011
When we had our neighbor friends over for dinner a couple of weeks ago I made this lightened version of macaroni and cheese to accompany my Carolina Style pulled pork. This recipe replaces cream with skim milk and chicken broth and includes spinach.
It's not your Grandma's mac and cheese (and my Gram made the BEST mac and cheese in the world) but it is delicious and cheesy and still tastes like classic comfort food without the guilt. It was well received by kids and adults alike.
Skinny Baked Mac and Cheese
From Skinny Taste
12 ounces high fiber elbow pasta
1 tablespoon butter
1 tablespoon light butter (I used yogurt butter)
1/4 cup flour
1/4 cup onion, minced
2 cups skim milk
1 cup fat free chicken broth
8 ounces reduced fat cheddar cheese
salt and pepper
4 cups spinach
1/8 cup grated Parmesan
1/4 cup bread crumbs (I used Panko)
Cook pasta in salted water according to directions. Spray a baking dish with cooking spray. Preheat oven to 375 degrees. In a large heavy skillet melt the butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another two minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and mixture is smooth and thick.
Season with salt and pepper to taste. Remove from heat and add in cheese and spinach.
Mix well until cheese is melted. Taste again for salt and pepper. Add cooked macaroni.
Mix to throughly combine. Pour into baking dish. Top with grated cheese and breadcrumbs then spay a little more with cooking spray.
Bake for 15-20 minutes then broil for three minutes to make the breadcrumbs golden. Serve warm.